Next, I may try peanut butter chips marbled with chocolate chips. And how about melted chocolate chips topped with toasted almonds? Yum!

How to line a pan for clean and easy removal:

A parchment paper or foil sling is HIGHLY RECOMMENDED to enable you to remove these cookies from the pan without crumbling. With that in mind, see directions in the picture tutorial below.

Make a parchment paper or foil sling for 8-inch pan. This is essential if you are to have any hope of getting the bars out of the pan without crumbling

Immediately after removing from the oven, sprinkle chips evenly over the surface of shortbread cookie base. Allow to sit until all chips are completely melted and soft.

Toffee Bars Made Easy

Yield: 16 squares

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

These layered bars have a shortbread base covered with melted chocolate chips and chopped pecans.

Ingredients

1 cup all-purpose flour

1/4 cup powdered sugar

1/4 teaspoon salt

1/4 cup melted butter

1/2 cup semi-sweet chocolate chips or flavor of your choice

1/8 cup chopped nuts (optional)

Instructions

Make a parchment paper or foil sling for 8-inch pan. This is essential if you are to have any hope of getting the bars out of the pan without crumbling. Preheat oven to 350 degrees F.

Stir flour, sugar and salt together in small bowl. Pour in melted butter and stir. Use fingers to thoroughly mix butter with dry ingredients.

Dump butter/flour mixture in to pan and pat down smooth. Bake in preheated oven for 20 minutes.

Immediately after removing from the oven, sprinkle chips evenly over the surface of shortbread cookie base. Allow to sit until all chips are completely melted and soft.

VERY carefully use a knife or back of a spoon to spread soft chips in an even layer. If desired, sprinkle chopped, toasted nuts over the top. Put in refrigerator until chocolate layer hardens. Remove cookies and sling from pan carefully. Slice into 16 pieces.

I just made these and they are delicious! I’m quite a novice baker so I’m a little confused as to how these should be stored – in the refrigerator or in an air-tight container? It is currently winter where I’m from (New Zealand), so could these be kept outside? Thanks! 🙂

Ellie and I actually made these…. and they are YUMMY and EASY! I wished I had some crumbled Heath bar to put on top. We put marshmallows on 1/3, chocolate chips on 1/3, and M&Ms on 1/3. M&Ms were the best but dont spread well – haha. Thanks for the recipe and I LOVE your pics of course!

Um…. you use gloves. (good thing I don’t take prep photos of my desserts)! 🙂 I love, love, love toffee bars – they are so classic. I love your “twists” and variations – especially the pecans. So many toffee recipes call for walnuts (not a big fan) so I usually sub almonds. The peanut butter/chocolate combo sounds like a winner as well. Photography is fabulous!